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Before you jump to Egg-Drop Soup with Tofu (Tamagotoji) recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to egg-drop soup with tofu (tamagotoji) recipe. You can have egg-drop soup with tofu (tamagotoji) using 13 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Egg-Drop Soup with Tofu (Tamagotoji):
- Prepare 200 g tofu (cut into bite sized pieces)
- Use 1/2 onion (cut into 7mm slices)
- You need Sauce:
- Provide * 1 tbsp soy souce
- Get * 1 tbsp sake
- Take * 1 tbsp mirin
- Use * 1 tbsp sugar
- Use * 50ml dashi
- Provide 2 beaten eggs
- Use potato starch
- You need 1 1/2 tbsp vegetable oil
- Use 1/2 tbsp sesame oil
- Provide 1 bunch mizuna (potherb mustard) for topping
Instructions to make Egg-Drop Soup with Tofu (Tamagotoji):
- Dust the tofu with potato starch, shake off excess. Heat the vegetable oil in a pan, put tofu in it and fry until crisp over medium heat. Add onion and stir fry until cooked.
- Pour in the sauce (*) and cook for 2~3 mins over medium heat.
- Pour in the beaten egg and mizuna and cook with a lid. To finish it off, pour sesame oil from the edge of the pan to inside of it. Turn off the heat when becomes desired hardness of the eggs. (adjust the hardness of the egg with the remaining heat)
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